Roasted Celeriac Steaks with Tarragon Mustard Sauce and Crispy Shallot Topping

Ingredients

• •1 large celeriac (celery root), peeled and sliced into 1-inch thick steaks
• •2 tablespoons olive oil
• •1 teaspoon sea salt
• •1/2 teaspoon freshly ground black pepper
• •2 medium shallots, thinly sliced
• •1/4 cup all-purpose flour
• •1/4 cup vegetable oil (for frying)
• •2 tablespoons Dijon mustard
• •1 tablespoon whole-grain mustard
• •1/4 cup fresh tarragon, finely chopped
• •1 clove garlic, minced
• •1/2 cup heavy cream
• •1 teaspoon lemon juice
• •1/2 teaspoon honey (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Brush both sides of celeriac steaks with olive oil and season with sea salt and black pepper.

3. 3

   Place the celeriac steaks on the prepared baking sheet and roast in the oven for 30–35 minutes, flipping midway, until golden and tender.

4. 4

   While the celeriac is roasting, prepare the crispy shallot topping. Toss the sliced shallots in the all-purpose flour to coat evenly.

5. 5

   Heat the vegetable oil in a skillet over medium heat. Fry the floured shallots in batches until golden brown and crispy, about 2–3 minutes per batch. Transfer to a paper towel-lined plate and set aside.

6. 6

   In a small saucepan over medium heat, combine Dijon mustard, whole-grain mustard, chopped tarragon, minced garlic, and heavy cream. Cook, stirring continuously, until the sauce thickens slightly, about 3–4 minutes.

7. 7

   Add the lemon juice and honey to the sauce and stir to combine. Adjust seasoning with salt and pepper, if needed.

8. 8

   Remove the roasted celeriac steaks from the oven and arrange them on a serving platter. Drizzle with the tarragon mustard sauce and sprinkle the crispy shallots on top.

9. 9

   Serve immediately as a flavorful and elegant main course.